Smokehouse Bacon Fettuccine Alfredo recipe is made in less than 30 minutes and is all the flavors of a creamy, smokey Alfredo sauce, crispy bacon, and will soon become your favorite pasta dish!
OK we’re undoing all of the calories we saved in the healthy chicken sausage dinner recipe I posted earlier this week. It’s all about balance in life, right? I’m in Buffalo today taking care of some business and feeling thankful that the big snow storm we got happened Tuesday instead of today. Being snowed in for a day is fun and cozy, but things to do…. places to be.
I’ve been on a little bit of a bacon kick lately and I don’t know what has become of me. I am normally NOT a bacon lover and still don’t consider myself one, but sometimes ya just gotta have it. You need to still love me even though I don’t really love bacon, OK?
I love this pasta dish…..LOVE. It has all of my favorites floating around in a creamy, smokey Italian Alfredo sauce. Alfredo sauce has always been a favorite of mine but I consider it a special occasion sauce because of the big-time fattiness of it. I do have a lightened up Fettuccine Alfredo recipe if that is more your style. I also have a baked pasta Alfredo that uses store-bought sauce if you need something you can make ahead or bring to someone who needs a meal.
Cream sauce combined with bacon pretty much has me convinced that this is the best dinner ever. It’s healthy because I added spinach, right? Have a great Thursday, everyone!
- 1 pound Fettuccine, cooked according to box directions
- 6 slices of bacon (I used Applewood Smoked Bacon)
- 10 ounces of fresh mushrooms, cleaned and sliced
- 4 garlic cloves,minced
- 2 cups fresh baby spinach
- 3 tablespoons butter
- 3 tablespoons extra virgin olive oil, divided
- 2 cups heavy whipping cream
- 1 cup grated Parmesan cheese
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- Cook the Fettuccine according to package directions.
- Cook the bacon until crisp and then crumble; set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Cook mushrooms until tender and reduced in size. Add in the minced garlic cloves and cook, stirring frequently, for a minute longer just until fragrant (take care that it doesn't burn).
- Remove the garlic and mushrooms to a plate.
- Melt 3 tablespoons of butter in the same skillet you cooked the mushrooms and garlic in. Add in 2 tablespoons olive oil.
- Slowly whisk in heavy whipping cream and bring to a simmer, stirring frequently.
- Stir in the Parmesan cheese and simmer for another 8-10 minutes, stirring very often.
- Once the sauce begins to thicken, reduce heat to low.
- Stir in the mozzarella cheese, smoked paprika, and black pepper.
- Mix in the cooked bacon, fresh spinach, cooked mushrooms and garlic.
- Stir in the cooked pasta, mix until all incorporated (I use kitchen tongs for this step) and serve hot with additional fresh Parmesan cheese for garnish.
- Add some extra salt and pepper, to taste.
Recipe source: adapted from my friend Ashley at centercutcook.com. If you don’t read her blog, she has the best dinner recipes and you should head on over to support her site!- Craving more? Sign up for the Wishes & Dishes Newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook , Twitter , Pinterest and Instagram for all of the latest updates!